Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a copy of Julia Child's Mastering the Art of French Cooking to hand? Or perhaps you like the theme but want a more modern take on things - either way, take a look at these recipes we were inspired to pull from the GT archives after we left the cinema ourselves.

Sep 15, 2009 3:37am

So you can't wait to watch Julie &amp; Julia&nbsp;and don't have a copy of Julia Child's Mastering the Art of French Cooking to hand? Or perhaps you like the theme but want a more modern take on things - either way, take a look at these recipes we were inspired to pull from the GT archives after we left the cinema ourselves.

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MartinisMartinisThey're not necessarily part of Julia's program, but they're integral to Julie's way of life, along with Gimlets. Everyone has their ideas on what makes a good Martini. Here's ours.

Buttermilk bavarois with rhubarb and strawberries RomanoffStrawberry bavaroisWe've got strawberries, we've got the Bavarian cream, only our version uses buttermilk, and the berries are soaked in booze. What's not to like about our buttermilk bavarois with rhubarb and strawberries Romanoff?

Triple chocolate praline tartChocolate cream pieEasily one of the most enticing dishes in the movie, and a genre of dish we have a lot of time for here at _GT_. Check out our favourites, starting with:Triple chocolate praline tart

Roast duck with crackling
...and if you're after one of those Queens-rooftop-dinner-party-style showstoppers to impress your Manhattan friends, why not give this pressed roast duck with crackling a whirl?

Roast duck with sautéed cabbage and apple cider sauceBoned duck en croûteIn her final, most challenging dish, Julie Powell bones and stuffs a duck and then roasts it in pastry. That's one you're going to need Julia for, we're afraid, but if you're like us and would be happy just roasting the duck as it is, we think you'll enjoy Rodney Dunn's recipe for roast duck with sautéed cabbage and apple cider sauce...

Morel-enriched chicken with vin jauneChicken with cream and mushroomsIf you thought the version in the movie looked outrageous, wait till you get a load of this morel-enriched chicken with vin jaune from Melbourne master chef Jacques Reymond.

Roast chicken with potato, fennel and tarragon sauceRoast chickenWe almost don't need a recipe for this one: buy the best bird you can afford, wipe it dry and season it very thoroughly inside and out, then roast it in a pretty hot oven for about an hour - no fuss, no muss. There are a thousand good variations on the theme, though, and this video of roast chicken with potato, fennel and tarragon sauce is just one of them.

Slow-cooked beef in red wineBoeuf BourguignonThe dish Julie frets over when she's expecting a reporter from The Christian Science Monitor is, in truth, pretty straightforward - it just needs plenty of time. For something with similar flavours but a bit more textural interest, try our slow-cooked beef in red wine.

Creamed parsley soup with egg and hamPoached eggsWe know you know how to poach eggs (fresh eggs, and vinegar and salt in the simmering water being the keys); how about taking it to the next level using them as the garnish for a creamed parsley soup with ham?

Artichokes with Hollandaise sauceArtichokes with hollandaise sauceFear not: we've got everything you need to know about artichokes in our

artichoke masterclass, plus a recipe for artichoke, broad bean and goat's cheese salad, but if you want to simply prep and boil your artichokes, try them with the hollandaise from our poached ocean trout with hollandaise and peas recipe.

Mushroom and guanciale bruschettaBruschettaWhen we first meet Julie Powell, she hasn't yet dived into the Julia Child challenge, but we can see that she loves food and likes to cook. Exhibit A is a scene involving a drippingly attractive bruschetta. Good as it is, we'd like to think the mushroom and guanciale bruschetta we nicked from Lauren Murdoch at Sydney's Ash St Cellar is even better still...

Skate wings in brown butterSole meunièreIt's this deceptively simple-looking bistro classic of fish pan-fried with a basic butter sauce that is positioned in the film as one of Julia Child's epiphanies at the table in France. Sole isn't something you see much of in Australia, but we pulled faces similar to Child's when we first tasted these skate wings in browned butter...